This recorded webinar with Mindy Hermann MBA, RDN offers an excellent opportunity to learn about isomaltulose, its unique health benefits and how it fits into the spectrum of carbohydrates. The webinar was hosted by Today’s Dietitian for one year and it is now available in open access. You can view it following this link.
By dietitian and diabetes educator, Hope Warshaw, RD, CDE, BC-ADM Consider the staggering stats that capture the worldwide prediabetes and diabetes epidemic makes it obvious how important it is to focus on the quality of carbohydrate-containing foods. Hope describes in her blog that there’s now a new twist to the discussion about high quality sources […]
New publication by de Groot et al. (2020) observed: Consuming isomaltulose instead of sucrose can preserve blood vessel function in overweight adults with mildly elevated blood pressure. Linked with cardiovascular health, it adds another aspect to the advantages of isomaltulose for metabolic health. Read the full publication here.
A publication from Oxford Brookes University UK shows that carbohydrate choices matter: When individuals replaced sucrose for isomaltulose in a weight loss diet, they lost even more body weight and fat mass, linked with isomaltulose’s ability to increase fat burning. Read the full publication here.
An article by Chris Rosenbloom, PhD, RDN, a nutrition professor emerita at Georgia State University gives tips to swimmers for their drink intake and explains isomaltulose (Palatinose™) as carbohydrate providing sustained energy. Read her full article in the USA Swimmings News here.
The science review of Maresch and colleagues highlights advantages of isomaltulose for blood sugar management and fat burning. And it illustrates how people can benefit from “low GI” in the dietary management of diabetes, for sports and cognitive performance, in weight management, and during pregnancy. Read the full publication here.